Description
Light, airy, and irresistibly puffy, these Mini Oven‑Baked German Pancakes are baked in a muffin tin to create soft, golden nests perfect for your favorite toppings like syrup, fresh berries, or powdered sugar.
Ingredients
1 cup all-purpose flour
1 cup milk
6 large eggs
2 tablespoons sugar
1 teaspoon vanilla extract
¼ teaspoon salt
4 tablespoons butter, melted
Optional toppings: powdered sugar, maple syrup, fresh berries
Instructions
- Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin with butter or cooking spray.
- In a blender or mixing bowl, combine the flour, milk, eggs, sugar, vanilla, and salt. Blend or whisk until the batter is smooth and lump-free.
- Slowly blend in the melted butter until fully incorporated.
- Pour the batter evenly into the muffin cups, filling each about halfway.
- Bake for 15 to 20 minutes, or until the pancakes puff up and are golden brown on top.
- Remove from the oven and let cool slightly—they will deflate a bit, which is normal.
- Serve warm with powdered sugar, maple syrup, fresh berries, or toppings of choice.
Notes
Add cinnamon, nutmeg, or lemon zest to the batter for flavor variations.
Make savory versions by omitting sugar and vanilla, and filling with cheese or veggies.
Store leftovers in the fridge for up to 3 days; reheat in oven or microwave.
The batter can be made ahead and stored in the fridge overnight.
Freeze baked pancakes for up to 2 months and reheat when needed.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 mini pancake
- Calories: 145
- Sugar: 3g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 5g
- Cholesterol: 105mg
